Tag: mince

Sichuan bean thread noodles with minced pork

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We tried this recipe: https://www.chinasichuanfood.com/ants-climbing-a-tree/ Our modifications: first, we reduced the bean thread noodles from 200 g to 160 g dried (4 small bundles from an 8-pack). We also used ½ lb minced pork as a proxy for 1 cup. Second, we reduced the doubanjiang to 2 tsp from 1 Tbsp (3 tsp). Third, we… Continue reading Sichuan bean thread noodles with minced pork

Vegetarian dan dan noodles

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We adapted our beloved meat-based dan dan noodle recipe to create a vegetarian version. We kept the noodle seasoning the same, but we changed the topping from minced pork (or minced turkey) to freeze-dried tofu crumbles and dried shiitake mushrooms. Here’s a breakdown of the topping and the noodles. 1) The topping: Inspired by Andrea… Continue reading Vegetarian dan dan noodles

Stuffed shells with bolognese sauce

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We followed this NYT recipe: https://cooking.nytimes.com/recipes/6609-manicotti-with-cheese-filling-and-bolognese-sauce?smid=ck-recipe-iOS-share As a shortcut, we used 2 ½ cups of premade bolognese sauce (24 oz Rao’s bolognese sauce). To reduce sodium, we used 1 oz finely chopped prosciutto (down from 2 oz). We also used 12 jumbo shells, which we parboiled for 10 mins; the 12 stuffed shells filled a… Continue reading Stuffed shells with bolognese sauce

Hawaiian loco moco

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We tried to recreate this local favorite from a recent vacation. We loosely followed this recipe: http://cookingtheglobe.com/loco-moco-recipe/ Our modifications: first, for the meat mixture, we used ½ cup plain breadcrumbs and 1 tsp soy sauce instead of panko and salt, respectively. We also added ½ tsp dry mustard. Second, for the sauce we first sauteed… Continue reading Hawaiian loco moco

Chinese braised beancurd with shiitake mushrooms

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My friend Dora recommended this recipe, and it was delicious: https://rasamalaysia.com/braised-bean-curd-with-mushrooms/ In lieu of sweet soy sauce (kecap manis), we used 1 Tbsp dark soy sauce plus 1/8 semisphere (about 1 tsp) of a small palm sugar mound (see Note below). For the meat, we used ½ lb minced bison. In addition to shiitake mushrooms,… Continue reading Chinese braised beancurd with shiitake mushrooms

Giada’s meatballs (sort of)

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We made meatballs generally following this recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/classic-italian-turkey-meatballs-recipe-3381279 Our modifications: instead of 1 lb ground dark turkey plus 1 lb turkey sausage, we used 1 1/3 lb ground veal, pork, and beef (aka meatloaf mix) plus 2/3 lb (2 raw links) Italian chicken sausage (1 link spicy, the other link sweet), removed from their sausage… Continue reading Giada’s meatballs (sort of)

Filipino meatball noodle soup (almondigas)

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Recipe from Quintessential Filipino Cooking by Liza Agbanlog, although we modified by cooking the noodles separately. First, using a medium bowl, mix 1 lb minced pork with 1 large egg, then fold in 3 Tbsp flour and 1.5 finely chopped scallions (whites and half the green of 2 scallions). Form into 1-inch meatballs and place… Continue reading Filipino meatball noodle soup (almondigas)

Weeknight beef and turkey ragu

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We tried this recipe: https://cooking.nytimes.com/recipes/1013593-turkey-ragu Our modifications: first, in lieu of pancetta, we used 4 slices of precooked bacon, cut into matchsticks. Second, we doubled the recipe, using 1 1/3 minced turkey (which was the size we had) and 1 lb minced beef. We doubled the amount of onion, garlic, celery, and carrot, and minced… Continue reading Weeknight beef and turkey ragu